Soy-Marinated Baked Eggs with Smoked Anchovy Soy Sauce
Soy-Marinated Baked Eggs with Smoked Anchovy Soy Sauce
#EggRecipe #SmokedAnchovySoySauce #MarinatedBakedEggs #MarinatedSoftBoiledEggs #SuperEasyRecipe #MatnamuiGwangjang #Pyeonstorange
The world has become wonderfully convenient! Now, you can easily purchase pre-baked eggs and soft-boiled eggs by the dozen, making cooking even more accessible. With this smoked anchovy soy sauce base, you can effortlessly create a ‘Marinated Baked Egg’ dish using pre-baked eggs, and a ‘Marinated Soft-Boiled Egg’ dish. It feels like a delightful collaboration between ‘Matnamui Gwangjang’ and ‘Pyeonstorange’! Let’s whip up this special side dish right away!
Main Ingredients- 12 baked eggs
- 10 soft-boiled eggs
- 1L (1000ml) Smoked Anchovy Soy Sauce Base
- 4 Tbsp soy sauce
Smoked Anchovy Soy Sauce Base Ingredients- 400g smoked anchovies
- 1/2 medium daikon radish
- 2 onions
- 1 leek
- 5 pieces dried kelp (approx. 10x10cm each)
- 2 cups (400ml) soy sauce
- 1 cup (200ml) dark soy sauce
- 1/2 cup (100g) sugar
- 1/2 cup (100ml) cheongju (rice wine) or mirin
- 4000ml water
- 400g smoked anchovies
- 1/2 medium daikon radish
- 2 onions
- 1 leek
- 5 pieces dried kelp (approx. 10x10cm each)
- 2 cups (400ml) soy sauce
- 1 cup (200ml) dark soy sauce
- 1/2 cup (100g) sugar
- 1/2 cup (100ml) cheongju (rice wine) or mirin
- 4000ml water
Cooking Instructions
Step 1
First, prepare the deep and rich-flavored Smoked Anchovy Soy Sauce Base. In a pot, combine the smoked anchovies, roughly chopped daikon radish, onions, leek, and dried kelp. Add 4000ml of water. Pour in 2 cups of soy sauce, 1 cup of dark soy sauce, 1/2 cup of sugar, and 1/2 cup of cheongju (or mirin). Bring to a boil over high heat, then reduce to medium-low and simmer for 1 hour to allow the flavors to meld. After simmering, strain the mixture through a sieve to obtain a clear broth. Set aside.
Step 2
Prepare 12 store-bought baked eggs and peel them completely. It’s good practice to lightly pat the peeled eggs with a paper towel to remove any excess moisture.
Step 3
Arrange the peeled baked eggs neatly in an airtight container. Pour the 1L of Smoked Anchovy Soy Sauce Base prepared in step 1, mixed with 4 Tbsp of soy sauce, over the eggs while it’s still hot. Pouring the hot sauce allows the seasoning to penetrate thoroughly into the baked eggs, resulting in a delicious marinated dish.
Step 4
Now, let’s prepare the soft-boiled eggs. Get 10 store-bought soft-boiled eggs and carefully peel them. Handle the soft-boiled eggs gently to prevent the yolks from breaking.
Step 5
Place the peeled soft-boiled eggs into an airtight container, similar to the baked eggs. Try to leave some space between the eggs so they don’t clump together, allowing for even marination.
Step 6
This time, pour the Smoked Anchovy Soy Sauce Base, completely cooled from step 2, over the soft-boiled eggs in the container. Ensure the eggs are fully submerged in the sauce so that all sides are evenly coated with flavor.
Step 7
After marinating in the refrigerator for about half a day to 3-4 days, take out the delicious marinated baked eggs. Slice the eggs in half, arrange them on a nice plate, and serve with the flavorful soy sauce base they were marinated in. They make a fantastic side dish for rice and perfect for lunchboxes!
Step 8
The marinated soft-boiled eggs are also completed by marinating in the refrigerator for 3-4 days. For soft-boiled egg marination, it’s recommended to extend the marinating time slightly. As time passes, the softly cooked yolks will become chewier and the soy sauce flavor will gently seep in, creating a deeper and more delicious taste. The harmony between the soft yolk and the savory soy sauce is exquisite, so be sure to try marinating them for a longer period!
